Salad Recipes - Continental Tuna and Vegetable Salad

Ingredients

• 225 g/8 oz/1 cup arborio or other risotto rice

• 45 ml/3 tbsp olive oil

• Juice of 3 lemons

• 185 g/6 1/2 oz/1 small can tuna, drained

• 1 yellow (bell) pepper, diced

• 2 tomatoes, diced

• 3 hard-boiled (hard-cooked) eggs, cut into chunks

• 175 g/6 oz Gruyere (Swiss) cheese, cubed

• 60 ml/4 tbsp chopped parsley

• 4 basil leaves, finely chopped

• Salt and freshly ground black pepper

• A few stoned (pitted) green olives

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Method:

1. Cook the rice in plenty of boiling salted water for 15-20 minutes until just tender but stir with some texture.

2. Drain, rinse with cold water and drain again. Place in a bowl and drizzle with the oil and lemon juice.

3. Add the remaining ingredients except the olives. Toss lightly. Pack into a large mould (mold) and chill for 1 hour.

4. Turn out on to a serving plate and garnish with the olives, cut into quarters.